Lamb-stuffed quince with pomegranate & coriander
Photo by: Jonathan Lovekin

Lamb-stuffed quince with pomegranate & coriander

Print Recipe

400g minced lamb
1 garlic clove, crushed
1 red chilli, chopped
20g coriander, chopped, plus 2 tbsp to garnish
50g breadcrumbs
1 tsp allspice
2 tbsp finely grated ginger (40g in total)
2 medium onions, peeled and finely chopped (220g in total)
1 medium free-range egg
4 quince (1.3kg in total)
½ a lemon, squeezed, plus 1 tbsp lemon juice
3 tbsp olive oil
8 cardamom pods
2 tsp pomegranate molasses
2 tsp sugar
500ml chicken stock
seeds of ½ a pomegranate
salt and black pepper

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

Be the first to review

Reviews

  {no reviews yet - why not write one?}